Herb-Grilled Chicken Breast with Roasted Sweet Potato and Steamed Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Grilled Chicken Breast with Roasted Sweet Potato and Steamed Veggies

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Chicken Breast with Roasted Sweet Potato and Steamed Veggies

Enjoy a colorful, balanced plate featuring a herb-grilled chicken breast paired with naturally sweet roasted sweet potato and perfectly steamed mixed veggies. A tasteful drizzle of olive oil adds richness, while a half English muffin and a touch of turkey bacon bring delightful texture and subtle smokiness.

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NUTRITION

487kcal
Protein
35.3g
Fat
19.3g
Carbs
60.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1 cup Mixed Veggies

1 tbsp Olive Oil

1/2 English Muffin

1/2 slice Turkey Bacon

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with your choice of herbs such as rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken on the grill and cook for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 400°F. Wash and pierce the sweet potato with a fork; then roast it on a baking sheet for about 30-35 minutes until tender.

  • 5

    Steam the mixed veggies until they are crisp-tender, approximately 5-7 minutes.

  • 6

    In a small bowl, drizzle the olive oil with a pinch of salt and a squeeze of lemon if desired for extra flavor.

  • 7

    Plate the grilled chicken, spoon over the olive oil drizzle, and serve with the roasted sweet potato and steamed veggies.

  • 8

    For added texture and a slight smoky touch, serve with half a toasted English muffin and garnish with the half slice of crispy turkey bacon.

Herb-Grilled Chicken Breast with Roasted Sweet Potato and Steamed Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Grilled Chicken Breast with Roasted Sweet Potato and Steamed Veggies

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Chicken Breast with Roasted Sweet Potato and Steamed Veggies

Enjoy a colorful, balanced plate featuring a herb-grilled chicken breast paired with naturally sweet roasted sweet potato and perfectly steamed mixed veggies. A tasteful drizzle of olive oil adds richness, while a half English muffin and a touch of turkey bacon bring delightful texture and subtle smokiness.

NUTRITION

487kcal
Protein
35.3g
Fat
19.3g
Carbs
60.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1 cup Mixed Veggies

1 tbsp Olive Oil

1/2 English Muffin

1/2 slice Turkey Bacon

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with your choice of herbs such as rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken on the grill and cook for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 400°F. Wash and pierce the sweet potato with a fork; then roast it on a baking sheet for about 30-35 minutes until tender.

  • 5

    Steam the mixed veggies until they are crisp-tender, approximately 5-7 minutes.

  • 6

    In a small bowl, drizzle the olive oil with a pinch of salt and a squeeze of lemon if desired for extra flavor.

  • 7

    Plate the grilled chicken, spoon over the olive oil drizzle, and serve with the roasted sweet potato and steamed veggies.

  • 8

    For added texture and a slight smoky touch, serve with half a toasted English muffin and garnish with the half slice of crispy turkey bacon.